Dairy-Free Mexican Torta
Elevate your sandwich game with this vibrant Dairy-Free Mexican Torta, a flavorful twist on the classic Mexican favorite. Perfectly seasoned grilled chicken breast, marinated in a zesty blend of lime juice, cumin, paprika, and garlic powder, takes center stage between crusty sandwich rolls. Creamy avocado mashed with fresh cilantro adds a luscious layer of dairy-free indulgence, while the crunch of romaine lettuce, the tang of pickled jalapeños, and the freshness of pico de gallo round out each bite. Quick to prepare in just 30 minutes (plus marinating time), this dish is ideal for a hearty lunch or easy dinner. Whether served warm or wrapped for an on-the-go meal, this bold and satisfying torta will transport your taste buds straight to Mexico.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Crusty sandwich rolls (bolillo or telera)
- 1 large Ripe avocado
- 0.25 cup Fresh cilantro
- 1 cup Pico de gallo
- 4 large Romaine lettuce leaves
- 0.25 cup Pickled jalapeños
Instructions
In a small bowl, mix together olive oil, lime juice, garlic powder, onion powder, cumin, paprika, salt, and black pepper.
Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness.
Pour the marinade over the chicken breasts in a shallow dish. Cover and let marinate for at least 30 minutes in the refrigerator.
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes per side, or until fully cooked and charred. Let the chicken rest for a few minutes before slicing.
Slice the crusty rolls in half horizontally and lightly toast them on a grill or in the oven, if desired.
Halve the avocado, remove the pit, and scoop out the flesh. In a small bowl, mash the avocado with a fork until mostly smooth and stir in the chopped cilantro.
Spread a generous layer of mashed avocado on the bottom half of each toasted roll.
Top with sliced grilled chicken, a scoop of pico de gallo, a romaine lettuce leaf, and pickled jalapeños.
Place the top half of the roll on the sandwich and gently press down.
Serve the tortas immediately, or wrap them for an on-the-go meal.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6030 mg | 262% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 16.5 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 248 mg | 19% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2962 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
